Dana Gallagher
Hands-On Time
20 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 1

In a small bowl, combine the sour cream, cumin, and ¼ teaspoon of the salt. Cover and refrigerate.

Step 2

Heat the oil in a large saucepan over medium-high heat. Add the garlic and cook for 1 minute.

Step 3

Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer. Cook for 10 minutes.

Step 4

Add the jalapeños or hot sauce and hominy and simmer for 5 minutes.

Step 5

Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes.

Step 6

Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro (if desired). Serve the lime on the side.

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